I call this a Universal Jam Recipe because it works with any fruit (other than citrus, which is a somewhat different beast). You can make jam with whatever grows well where you live. This same basic recipe will also carry you through the rest of the canning year with only minor adjustments. The results are modestly sweet and balanced with freshly squeezed lemon juice.
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
Last summer Garth and Edmund Brown built a root cellar using plans from MOTHER EARTH NEWS. It has kept root crops in good condition even in an exceptionally harsh New York winter.
For calendar year 2015 brothers Edmund and Garth Brown are eating only food that they have produced on their farm or bartered for from a neighbor. To do this successfully they must raise and butcher their own meat, hunt, forage, and cultivate a large vegetable garden.
Spend the weekend preserving fall apples before they're all gone.
Canning is a great way to preserve your own harvest. When canning acidic foods like fruit or tomatoes or anything using vinegar or sugar, you can likely use only a water bath. There are many chemical free canning jars available today for low tox canning.
Dehydrating or sun-drying your extra summer veggies is a great way to save the summer bounty for year-round eating!
Three essential tools for opportunistic canning.
The zucchini harvest overflows. Learn how to preserve zucchini for year-round enjoyment and creative ways to eat it now.
With bumper crops of tomatoes coming, there are some simple ways to preserve the fresh off the vine taste year round, no special equipment required.
This week at Polyface Farm included mornings with rabbits, fence line work, moving calves and my first foray into canning.
A root cellar slowly is dug by hand, with the goal of increasing our homestead's food preservation and storage capacity through the winter.
Use this simple technique to preserve your bounty of fresh summer peppers.
Established in 1879 by an Arab-Israeli family, Abouelafia Bakery continues to make history.
France puts a premium on preserving its food heritage. Here's one example of that country's many food heritage sites, this one in Brittany.
Preserving meat at home by making pork confit.
Candlemas is an ancient midwinter holiday, when people would take inventory on their stock of candles, pantry food storage and hay in the barn to get the homestead through the second half of winter.
Find the best places to store your harvest in your home through the winter.
Putting into practice those great intentions: Living on preserved hard work and home canned peaches these short days.
People have found many techniques for preserving vitamins in winter, which still work today. One of the most basic involves fooling plants, as it were, into thinking they are not dead yet.
Fired up our smoker for the first time and made yummy use of our summer's Kokanee Fish Catch to smoke fish.
Learn how to dehydrate gourmet garlic so you can enjoy it year-round.It takes only a few simple steps to turn fat, juicy bulbs into crunchy, golden chips!
Necessity leads to ingenuity in the creation of root cellar storage.
For the past few years, we've experimented with different ways of storing food fresh and now we're eating garlic, onions, squash, carrots and beets in June.
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
A pressure canner greatly expands the range of foods that can be safely canned at home.
Our experiences in learning to pressure can and use reusable canning lids.
Making delicious homemade marmalade from Seville oranges.
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
Solar drying experiences in 2012, including tomato varieties Principe Borghese and Long Tom.
Learn how to use less energy canning tomato products.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
We’ve succeeded at drying herbs and greens in our SunWorks solar dehydrator, which promises to make future meals all the more flavorful and nutritious.
Learn how to store eggs properly, how to freeze eggs for long-term storage and how to use eggs in different kinds of recipes.
Readers who love canning share their firsthand reports about the foods they can at home, and why.
Sauerkraut is an effective and delicious way to store cabbage and add something "fresh" to the winter months
The process of curing potatoes for winter storage.
Today's FAIR attendees will be well prepared to grow, make and preserve their own food and, as Joel Salatin encourages, get out of the Industriall food system.
Preserving food was a must during the Great Depression. Doris Zicafoose relates memories of drying corn, canning tomatoes, the necessity of a water bath canner and the joy of acquiring a pressure canner.
This little chipmunk ponders about how much food to store for the coming fall and winter seasons.
Food preservation expert Sherri Brooks Vinton makes food preservation look easy and shares helpful hints about equipment and technique during a standing-room-only workshop at the Fair.
It's not difficult to eat locally during the long winter months if you have preserved the previous year's harvest. Even while we wait for spring to arrive, the root cellar may still be providing our dinner.
Readers share tips, tricks and recommended products for keeping produce fresh longer.
Share your favorite places to learn about food preservation.
How to make canned green tomato relish.
Readers share tips and tricks for storing green tomatoes and keeping them longer.
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
Use freezer-damaged fruit to make tasty fruit sauces.
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.
Get expert advice on how long fresh eggs will keep without refrigeration.
Here's a quick and easy tip for freezing peaches.
Slightly underripe apples that fall to the ground must be picked up, so why not cut away the bugs and bruises and put them to good use? Here’s how to turn windfall apples into supernutritious drinks and snacks.
Making pickles can be time-consuming, but this method for easy garlic pickles couldn't possibly be any easier. Or tastier!